Description
These Almond Cookies feature a delicate frangipane center and a tender, buttery almond-flavored cookie base. Topped with sliced almonds and dusted with powdered sugar, they deliver a perfect balance of texture and nutty sweetness in every bite.
Ingredients
Units
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For the Frangipane
- 3 tbsp unsalted butter, melted
- 1/3 cup granulated white sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup + 2 tbsp ground almonds
- 1/3 cup all-purpose flour, spooned and leveled
- pinch of salt
For the Almond Cookies
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 2 tsp almond extract
- 1/2 cup ground almonds
- 1/2 cup sliced almonds, for topping
- powdered sugar, for dusting
Instructions
- Prepare the frangipane: In a small bowl, whisk together the melted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until well combined. Fold in the ground almonds, flour, and a pinch of salt. Set aside to use later.
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside the flour mixture.
- Cream butter and sugars: In a large bowl, use an electric hand mixer on high speed to cream the softened butter, light brown sugar, and granulated sugar until fluffy, about 2 minutes. Alternatively, use a stand mixer with a paddle attachment.
- Add egg yolks and extracts: Mix in the egg yolks, vanilla extract, and almond extract on medium speed until pale and fluffy, scraping down the sides of the bowl as needed.
- Combine wet and dry ingredients: Add the flour mixture and ground almonds to the wet ingredients. Mix on low speed just until combined without overmixing.
- Form cookies with filling: Using a large 2 tablespoon cookie scoop, portion the dough into 18 balls. Use a half tablespoon to create an indent in each ball. Fill each indent with about 1/2 tablespoon of frangipane and flatten it slightly. Top each cookie with sliced almonds.
- Bake the cookies: Place six cookies at a time spaced 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 13 minutes until the cookies are lightly golden brown.
- Shape cookies after baking: Immediately after removing from the oven, press a large circular cookie cutter around each cookie to perfect their shape and thickness as they cool.
- Cool and dust: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar and serve.
Notes
- You can substitute almond extract with an equal amount of vanilla extract if unavailable, though the almond flavor will be milder.
- Make sure to use room temperature egg yolks to achieve proper creaming and texture.
- Pressing the cookies with the cookie cutter immediately after baking helps maintain a perfect round shape and uniform thickness.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a gluten-free option, use a gluten-free all-purpose flour blend with xanthan gum.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
